Ingredients:
8 ounces penne pasta, uncooked
4 tablespoons olive oil
1/2 cup chopped onion
1 rib celery chopped (1/2 cup)
1 to 2 medium carrots, grated (1/2 cup)
4 to 6 cloves garlic, minced
2 tablespoons crushed dried basil
1 tablespoon crushed dried oregano
1 1/2 teaspoons sugar
1 teaspoon crushed fennel seed
1/2 to 1 teaspoon crushed red pepper flakes
3/4 teaspoon salt
3 cans (14 1/2 ounces each) diced tomatoes, undrained
Grated Parmesan cheese
Place pasta in large bowl; pour olive oil over pasta. Toss to coat; let stand for one hour.
Set oven to convection at 375°F.
Drain pasta, reserving oil. Place pasta in 3-quart shallow casserole dish. In a large non-aluminum skillet, heat reserved oil; add remaining ingredients except tomatoes and parmesan. Sauté over medium heat until onion is translucent (about 5 minutes). Add tomatoes to skillet; mix well. Pour sauce over pasta to cover completely. Do not stir in. Cook in preheated convection oven at 375ºF for 10 minutes, then stir pasta and sauce together. Return casserole to oven and continue to cook for 30 to 40 minutes, stirring well every 10 minutes. Sprinkle with Parmesan cheese and serve.
Makes 6 servings.
For traditional (non-convection) baking:
Preheat and bake temperature: 400ºF Time: 30 to 40 minutes
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